Holland America Line is launching a global fresh fish program by engaging a network of 60 ports to source and serve 80 types of fresh fish in all its restaurants. And incredibly they’re promising the catch will go from port to plate in less than 48 hours.
HAL had already pledged to be the first cruise line to serve 100 per cent fresh, certified sustainable Alaska seafood on board its ships in Alaska. Now the cruise line will offer passengers fresh fish and ingredients native to various regions in the other regions it sails.
“‘We know fresh fish is part of our guests’ daily lifestyle, and when they come on board, we are excited to expand their options beyond what they have access to at home,” said Holland America Line president Gus Antorcha. “The ability to source and prepare so many types of fish globally is a testament to our outstanding culinary team. From yellowtail snapper in the Caribbean to barramundi in Australia, the variety of fresh fish we offer is unrivalled in the cruise industry.”
The program will feature fresh fish specials in restaurants and a planned expansion of the cruise line’s Savor My Catch excursion, where passengers can catch fish that are then prepared and served by chefs on board.
Chef Masaharu Morimoto has been named HAL’s Fresh Fish Ambassador and his creations will be available for a supplemental charge fleetwide. Menu additions include fresh black cod yuzu with yogurt miso pickle vegetables, kimchi eggplant, fried rice and garlic soy. Other signatures include Morimoto epice lobster tails with lemon foam, seasonal vegetables and Morimoto epice, and fresh halibut XO with Asian vegetables, dried shrimp and scallop XO sauce.
Pop-up restaurant Morimoto by Sea launches at the beginning of November. The restaurant and its menu of dishes and beverages will take over Tamarind or Pinnacle Grill, depending on the ship, at least once per cruise. Offered to passengers for a $55 per person cover charge, the experience will include a multi-course menu, along with vegetarian and vegan selections.
Sample Morimoto by Sea main courses include crispy fried whole market fresh fish, Ishiyaki Buri Bop, shrimp three way “Morimoto style,” angry lobster pad Thai, broiled beef tenderloin steak, jidori chicken teriyaki, chicken oyster yakitori and Japanese vegetables curry. Dark chocolate sphere, tofu cheesecake, white chocolate lime ganache and sorbet, and ice cream or trio are among the desserts.
The pop-up restaurants will be open fleetwide by early 2024.
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